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-> [Asian, Chinese, Eggs, Ethnic, Seafood, Shrimp] -> [Shrimp egg foo yung Recipe] |
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Shrimp egg foo yung
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Eggs, Ethnic, Seafood, Shrimp |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 4
| | Eggs | | 1/2
| cup | Cooked Or Canned Shrimp | | 4
| tbsp | Peanut Or Corn Oil | | 1/4
| cup | Chopped Onions | | 1/4
| cup | Chopped Fresh Mushrooms | | 1
| | Chopped Scallion | | 1
| cup | Fresh Bean Sprouts | | 1/2
| tsp | Sugar | | | SAUCE | | 2
| tsp | Cornstarch | | 1/2
| cup | Chicken Broth | | 1
| tbsp | Soy Sauce | | 1/4
| tsp | Ginger | | 1/4
| tsp | Dry Mustard |
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Procedures:
| 1 | Beat eggs until light. | | 2 | Cut shrimp into small pieces. | | 3 | In 1 t oil, saute onions, mushrooms and scallion for 1 minute. | | 4 | Add bean sprouts, shrimp; stir-toss. | | 5 | Add 1 t soy sauce, sugar; mix well. | | 6 | Place in wide bowl and cool. | | 7 | Beat in beaten eggs. | | 8 | Pancakes: in a wide skillet heat oil and ladle in ?of the egg mixture to form omelets. | | 9 | Cook until eggs brown on one side; turn, brown other side. | | 10 | Sauce: stir cornstarch into chicken broth to dissolve. | | 11 | Add soy sauce, ginger or mustard. | | 12 | Bring to boil, cook until thickens. | | 13 | Pour over eggs, serve with boiled or fried rice. |
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